Résumé
OBJECTIVE:To establish the quality standard of Paishi soup.METHODS:Lysimachia christinae and Folium Pyrrosiae and Radix et Rhizoma Qlycyrrhizae in Paishi soup were identified by TLC.Quercitrin and Kaempfero in Paishi soup were determined by HPLC.RESULTS:The characteristic TLC spots were distinctive and specific.The linear range of Quercitrin was 3.888～38.88 ?g?mL-1(r=0.999 7) with its average recovery at 99.62% and RSD at 1.25%(n=6).The linear range of Kaempferol was 7.104～56.832 ?g?mL-1(r=0.999 8) with its average recovery at 99.78% and RSD at 1.72%(n=6).CONCLUSION:The established standard can be used for the quality control of Paishi soup.
Résumé
OBJECTIVE:To prepare Yigankang oral liquid and establish its quality criteria.METHODS: The constituents such as Radix Astragali, Radix Codonopsis and Radix Salvia Miltiorrhiza in Yigankang oral liquid were identified by TLC. The content of Lobetyolin in Yigankang oral liquid was determined by HPLC. RESULTS: The characteristic TLC spots were noted. Lobetyolin showed a good linear relationship in the a range of 0.036～1.317 mg?mL-1(r=0.999 9) and the average recovery was 100.10% with RSD at 1.70%. CONCLUSION: The method is simple and reliable, and it can be used for the quality control of Yigankang oral liquid.